Lentil and Potato Casserole

Recipe by happygurl06
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak lentils in a bowl of cold water for at least 30 minutes.
  • Drain water and cook lentils for 20 minutes in boiling water.
  • Drain lentils and put aside.
  • Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
  • Sauté onions in the oil until transparent.
  • Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
  • Add the tomatoes, lentils and stock and cook a further 10 minutes.
  • Transfer to a casserole dish and place the roasted fennel just under the surface.
  • Bake in a moderate oven 180 degrees for 30 minutes.
  • Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
  • Note: Cooking time can be reduced by using canned lentils.
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